Ngohiong

"Ngohiong" is a comfort food of Cebuanos which you can find it in any "kamayan" restaurants all over the city or even in those "pungko-pungko" eateries around the sidewalks. Hubby and I was craving for this so I tried so hard to research on the recipe...my first try..was bad...not nearly what I've wanted.. then I've come across another and finally it was closer ...2nd trial with the saver recipe plus a little tweak here and there...Eureka! we were taken back to Cebu at first bite! Here it is....

Ngohiong Recipe

Filling:

• 1-2 tbsp. olive oil or any oil
• 1/2 lb. ground pork , marinated in 2 Tbsp. soy sauce
  
• 1/2 cut jicama (singkamas), thinly sliced into strips
• 1 bottle hearts of palm (ubod sa lubi) , thin strips (optional)
• 5 cloves garlic, minced
• 1/2 onion , minced
• 1 tsp garlic powder
• 1/2 tsp garlic salt
• 1-2 tbsp 5 spice powder (be careful enough upon adding this, this has a slightly pungent taste)
• 1 tsp paprika (optional)
  
• 1/2-1 tsp chili powder (optional)
  
• salt and pepper to taste
• 1 Tbsp soy sauce
• dash of white sugar ( i use this instead of MSG)
  
• Lumpia wrapper
  

Batter:

• 1-2 cups All purpose flour
• water (just enough to make the batter not too sticky nor runny)
• dash of each: garlic powder, chili powder, salt and pepper, 5 spice powder

Sauce:
Note: the measurements are all estimations, please adjust according to your taste

• 2-2 1/2 cups water
• 1/4-1/2 cup vinegar
• 2-3 Tbsp soy sauce
• 6 cloves garlic, smashed and minced
• brown sugar to taste
• 1/4 block of beef broth (optional)
• excess juices from sauteed filling
  
• 1/2 tsp chili powder
• dash of garlic powder
• dash of 5 spice powder
  
• salt and pepper to taste
• 1-2 tsp cornstarch dissolved in 1-2 tbsp water
  

Procedure:

• Heat oil in pan, saute garlic and onion until fragrant and onion is translucent but not burnt
• Add ground pork, cook for about 10 minutes and no pink shows
• Add 1 tablespoon soy sauce and just a tiny bit of water to soften out the meat
• Add all spices except for the 5 spice powder, mix well
  
• Dunk in the vegetables
• Season with 5 spice powder,sugar, salt and pepper
• Heat until vegetables are slightly soft but not mushy
  
• When done, put it on the strainer with a bowl under
• Reserve the juice (for the sauce)
• Wrap in a Lumpia wrapper just like wrapping egg rolls, set aside
• Preheat oil for deep frying
  
• In another bowl, mix all ingredients for the batter
• Dip in the wrapped ngohiong into the batter
• Deep fry each side until golden brown and crispy
• Place on a paper towel and serve
  

Note: you can make this ahead of time, store in the fridge and just broil it in the oven until it crisps again, it'll taste as good as freshly made, even better.

For the sauce:

• Place all ingredients for sauce (except cornstarch mixture) in a deep pan
• Heat it up until it reduces to half, taste it according to your taste
• Add more chili powder and pepper if you want a more spicy sauce
• Pour in the cornstarch mixture 1 tbsp at a time, we don't want it too thick
  
• Stir until it is slightly thick
  
• Serve with the ngohiong
  

Pan de sal

I got the basic recipe from a HS friend (thanks to her) and tweaked it out a bit. Through a couple of trial and error in baking yeast breads and research once in awhile (may it be on the net or in cookbooks) I've come to discover better dough combination. This is one recipe that I'd like to share because this brings a lot of memories of home...Hubby was my photographer, thanks to his artistic presentation =D ( he included a brown bag on purpose just the way it is bought in pinoy bakeries)

Pan de sal secret recipe (now it's not =D)

Ingredients:

• 3 cups bread flour
• 3 cups cake flour
• 2 tsp. yeast
• 1/3 cup white sugar
• 1 and 1/2 tsp. salt
• 4 tablespoon powdered milk
• 1/4 cup vegetable oil
• 2 cups warm water

Directions:

• In a mixing bowl ( non metal preferably), dissolve yeast in warm water, add sugar and salt.
• Let it rest until it gets foamy (about15 minutes)
• Mix in powdered milk and vegetable oil
• Slowly add in flour, stirring in between additions.
  
• When thoroughly mixed up, roll dough into a lightly floured surface.
• Knead until smooth, form into a ball and put it in a bowl
  
• Cover with cling wrap and let it rise until doubled in a slightly warm area ( about 1-2 hours)
• When doubled in size, punch to deflate the air and knead again for couple of minutes
• Roll out into a log
  
• In cookie pan lay out a wax paper and sprinkle cornmeal
• Cut the "log rolled" dough into pieces depending on what size you want it to be (I usually cut it into 10-12 pieces) Note: cut it one at a time, place dough immediately into pan as soon as you cut it...this would prevent it from sticking into each other if you cut it all at the same time before transferring into pan
  
• When all is laid into the pan, sprinkle a little cornmeal on top...cover with a baking towel or slightly greased cling wrap and let it rise again for probably 15-30 minutes ( just take note if it has risen)
  
• Meanwhile,while waiting for the dough to rise preheat oven 375 F
• When all set and ready, bake dough for 20 minutes (be sure to check the process 5-10 minutes before time for any oven may work differently, just to make sure you don't get a burnt pan de sal)
• When done, let it cool a bit on a wire rack and serve...
• Note: you can store this for 1-2 weeks the most in a refrigerator and it'll taste as good as freshly baked pan de sal, just heat it up in a microwave 30 seconds to 1 minute...Enjoy eating with my secret recipe =) from my kitchen to yours...
  

Mango Tart (Goldilocks copycat)

This is supposed to be formed as a boat tart (if i say it's a Goldilocks "copycat" right?) "wink"! However, I haven't found any boat tart molder yet (i still got to have a second look in some Asian store) so I ended up with just the regular tart form. Taste wise, I'd say it's closer to Goldilocks boat tarts ( minus the mango scent that they usually have). If only Philippine mangoes are available here, then Eureka! this gotta be the lost secret of the G's mango boat tarts! If you happen to try this, feel free to experiment and you can share it here perhaps. Anyway, without further ado ...here's the recipe.

Mango Tart Recipe

Ingredients:
For the crust:

• 1 cup butter or margarine
  
• 3/4 cup cream cheese or 3/4 block (boxed cream cheese)
  
• 3 cups all purpose flour

Filling:

• 300 ml can condensed milk
• 2 egg yolks
• 1 cup mango pulp
• 1/4 cup all purpose flour
• 2 tablespoon butter

Directions:
Crust:

• In sturdy mixing bowl, soften cream cheese with an electric mixer
• Add the butter, beat again until mixed well.
  
• With a spatula slowly add the all purpose flour and form into a ball
• Wrap it with a cling wrap and chill for about 30 minutes

Filling:

• In a food processor or perhaps a blender, process the mango pulps until pureed, set aside.
  
• In a sauce pan, combine condensed milk, egg yolks and flour. Heat under low fire, stirring constantly until a little bit thick.
• Remove from heat and add butter.

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• Preheat oven 350 F
  
• Take the crust dough out from fridge, and equally form into small balls
• Flatten each dough ball and place into tart molders
• Do the same thing with remaining dough balls
• Distribute filling into each tart shells
• Bake for at least 15 minutes or until set.
• Let cool
  
• Best eaten when cold
  

Black Sambo

Black Sambo Recipe

Ingredients:
Milk Layer:

• 1 cup water
• 2 sachet Knox unflavored gelatin
• 1 big can condensed milk
• 1 big can all purpose cream or 2 small cans all purpose cream

Chocolate layer:

• 1 cup water
• 2 sachet Knox unflavored gelatin
• 1 big evaporated milk
• 1 cup dark chocolate chips + 2 tbsp extra dark hershey cocoa powder ( or 1 cup hershey cocoa powder)
• 3/4 cup white sugar

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Directions:
Milk layer:

• In a saucepan, mix all ingredients and cook over low fire. Stir constantly to avoid clumps and burns. When smooth and thick enough (about 15 minutes), pour into a mold. Let it cool for about 20 minutes and set in the freezer for faster results (4-5 hours or until set) (note: don't leave it in the freezer for so long or else you'll end up with an icy jello)
  

Chocolate layer:

• Mix all ingredients and cook in low fire. Stir constantly until smooth and not too runny.
• Check if milk layer is solid and has set enough ( I usually prepare the 2nd layer an hour before the 1st layer's estimated time to set)
• When it's ready, pour in the chocolate layer over the milk layer.
• Let cool for another 20-30 minutes, place inside freezer for 2-3 hours or til set.
  
• When all is ready, invert the mold into a serving plate ( I didn't get to serve it this way (as seen on my pic) since i didn't have the right molder on hand at that time)

Note: it's best to use a silicone jelly molder when available, but any will do for as long as it's deep enough for the layers to fit in

Rellenong Talong (Stuffed Eggplant with ground pork)

Rellenong talong is one of the many ways on how to prepare an eggplant dish. My great uncle taught me how to do this (thanks to Lolo Gambe), and since then it became the most requested food on the table. So now i wanna pass this on from my kitchen to yours...EnjoY!

Rellenong Talong

• 1/2 lb. ground pork loin
• 1 aubergine eggplant (the large kind)
  
• 1/2 onion bulb, minced
• 5 cloves of garlic, minced
• 1 small bell pepper (any color will do) miced
  
• 3-4 pcs thai chili pepper, minced
  
• 3 tbsp. dark soy sauce
• 1 thin slice of lemon
• 1 tsp. garlic powder
  
• salt and pepper to taste
• 1/8 cup water
  
• 2 tbsp. olive oil
  

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Procedure:

• Marinate ground pork with soy sauce and lemon for 15 minutes, set aside
  
• Preheat oven to 400F, broil mode.
• Cut the aubergine eggplant into half and cover skin with foil but exposing the insides
  
• Place eggplant on a baking pan, cut side up and broil for about 15-30 minutes or until eggplant meat turns soft
• Bring it out from the oven and scrape the meat out carefully not to tear up the skin, set aside
• In a large skillet, heat olive oil then saute garlic til it sizzles, then add the onions
• Wait until it releases its aroma and a little bit translucent, stir ocassionally so not to burn it
• Add the pork, cook until brown and no traces of pink shows
• Pour a little bit of water, let it sit until meat is tender
• Season with garlic powder
• Dunk in the eggplant, mix thoroughly
• Add the bell pepper and the thai chilies
• Season with salt and pepper
• Cook for 10-15 minutes
• If opted, place cooked eggplant on previously removed skin
• Serve
  

Note: For faster way of cooking, just broil one whole eggplant til it appears wrinkled and soft.
Peel the skin out using a fork.

hot chocolate drink ( sikwate)

Sikwate, as we call it in our hometown... the native version of American "hot chocolate" drink yet tastes as good or some would find it way better. This is made of "tablea" which is from dried cacao beans, roasted, and ground then formed into tablets.
We used to have some cacao trees before and as a kid I enjoyed knocking on the fruit to know if its ready for harvest. Then our dear Manang Encar would take the beans out from the shell, place it on a "nigo" then let it sun dry. When all has dried up, she roasted it then finally process it in a grinder. It will come out pasty and enticingly aromatic with a chocolatey goodness. This is then formed into balls and flattened out a bit to make a tablet, then air dry til it hardens and whaaaalaaa! you now have a "tablea". With this incredible tablet you can create a hot chocolatey drink that is out of the ordinary, it's good to pair this up with puto maya, suman, even pan de sal and to my likes? panettone is a good choice as well.=)

Hot Chocolate Drink (sikwate)

• 1/2 cup of water
• 1 tablea tablet
• 2 Tbsp brown sugar

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• In a saucepan, boil 1/2 cup water ( this is good for 1 serving)
• When water boils, add the tablea and stir it constantly until it melts and smooths out
• Turn off heat, then add 2 tbsp brown sugar ( adjust sweetness according to taste)
• Serve hot
  

Tender Juicy Baked Chicken the Sweet Way

My very first home baked chicken with touch of sweetness and spice! Thanksgiving dinner??? yeah I know, it's not turkey!!! but I'm so happy with the results, satisfied? super! The process of cooking needs time and of course effort but you'll never regret trying this out. Well, half of the recipe comes from my followed blog "Kusina ni Manang" (she's got lots of good recipes that is fool proof, thanks to you manang=D) and half from my instinct, taste buds, and sense of smell...can you imagine that? Come on! unleash your daring side in cooking.


Ingredients:

• 1 whole chicken
• 1 can pineapple chunks
• 1 can pineapple juice
  
• 1 lemon
• 1-2 stalks of lemon grass
• 2 whole garlic
• 1Tb rosemary
  
• salt and pepper
  
• water
• 1/2 cup honey
• butter
• garlic salt
  
• 1 onion
• carrots, diced
  
• celery, cut about 1 inch
  
• potatoes, diced
  

Preparation for chicken:

• In a deep pot, half-fill with cold water, add 3 tablespoon of salt, 1/4 slice of lemon juice
• Soak the chicken for 30 minutes ( according to some chef : when using acidic ingredients, soak meat with no more than 30 minutes to end up not breaking the protein in meat)
• After 30 minutes, rinse chicken with running water and pat dry with paper towel
• Soak chicken with pineapple juice for 10-15 minutes, turn sides to coat well
  

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Preparation for the Rub:

• In small baking pan, place 1 whole garlic and drizzle with a little bit of olive oil
• Roast it in the oven (400F) about 15 minutes or til it gets brownish in color and fragrant
• Take it out from the oven, remove the peel and mash it down with mortar and pestle til it appears to be pasty
  
• Cut out white part of lemongrass and pound it out to release aroma and flavor
• Combine garlic paste, lemongrass and add a tablespoon of dried rosemary plus 1/2 tsp salt and some freshly ground pepper
  
• When thoroughly combined, rub the paste to the chicken inside and out, don't forget to include inside of skin ( be careful not to break skin, mine was broken and it appeared a little bit skinless)
  

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Stuffing the Chicken:

• Stuff inside of chicken with remaining bunch of lemongrass, crushed garlic, dice onions
• Place chicken on wire rack on top of roasting pan
• Let it air dry while preparing for the glaze

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Chicken Glaze:

• In a medium bowl, combine remaining lemon juice, 1 cup pineapple juice and 1/2 cup honey
• Stir til completely combined
• Glaze chicken completely
• Pour remaining liquids in the roasting pan, add 1 cup water
• Add the veggies: carrots, celery, potatoes and the fruit (pineapple chunks)

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Baking Process:

• Preheat oven 400F
  
• Cover chicken with aluminum foil
• Bake for 30 minutes
• After 30 minutes, uncover chicken and brush with melted butter plus garlic salt and pepper
  
• Reduce heat to 350F
• Bake uncovered for 1 hour, brushing with butter mixture every 30 min.
• Turn chicken to other side, brush with butter mixture and bake for another 1 hour.
• When done, take chicken out and let it cool down for 5 min.
  
• Cut and serve.....